Gerardo Santiago, vice president of beverage sales & marketing at MartinBauer, emphasised the importance of offering consumers a choice. “Customisation has transformed from an added luxury to the standard on menus. Our tea and botanical syrups not only deliver on authenticity and quality, but they also allow consumers the freedom to craft captivating creations through flavour pairings and functional options.”

MartinBauer’s newest collection consists of six syrups: Black Tea, Green Tea, Matcha, Butterfly Pea Flower, Hibiscus, and Energy Blend. Thoughtfully designed to be shelf-stable and concentrated, these syrups require just a single pump. This eliminates the need for intricate brewing processes, powder scooping, or the use of multiple ingredients.

Santiago commented on the syrups’ practicality, recognising the ever-present need for streamlined customisation in the fast-paced Foodservice Industry. He noted, “Operators are perpetually seeking ways to offer modifications without compromising on efficiency, as every second counts in this industry. Our product line offers choice for the consumer and ease of use for the operator. No more laborious scooping of consumer favourite Matcha. No more brewing of Butterfly Pea Flower to unlock its vibrant color. We are thrilled to introduce these syrups and inspire new and exciting beverage experiences.”

For more information on MartinBauer, visit martin-bauer.com/en.

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It’s a new era for tea and coffee. As exciting new flavour innovations continue to pop up in the marketplace, these time-honoured beverages are enjoying a renaissance of interest from consumers seeking innovative new tastes and product features. The question that comes up immediately for producers: Which flavour innovations will be the ones to excite existing and new customers alike, and foster repeat purchases? These days, amid a bewildering array of new botanical flavours, functional ingredients, plant proteins, sugar challenges and sustainability concerns – all of which must factor into development efforts – the profusion of product combinations and permutations is enough to leave even seasoned product creators with more questions than answers.

Flavours and ingredients provider, Kerry, follows global traditional and emerging flavours and functional ingredients as they attract rising public interest. Its latest research, detailed in the company’s Taste and Nutrition Charts reveals key flavour trends for tea and coffee beverage product developers to keep in mind for 2023.

Florals are favourites

Lavender’s future, for one, seems assured. This floral favourite holds growing global appeal as a gentle flavour that supports mental physical and emotional wellness. Dataessential projects lavender inclusion to rise by 108 percent on US restaurant and bar menus in the next four years. Lavender has all sorts of possibilities, augured by its ability to combine well with other tastes; white chocolate is one of many exciting examples. White chocolate lavender latte, anyone?

Chamomile, traditionally used in tea, is perceived as warm, uncomplicated and comforting. Its appeal is also driven by the health benefits it’s believed to deliver.

Among the choices is another floral favourite, hibiscus, an engaging botanical flavour in beverages, and growing in sweet yogurt, and guava, a rising tropical flavour for beverages and sweet snacks, yogurt and frozen desserts. Guava’s exciting profile is also thought to include immunity support and digestion benefits.

New flavours combined with familiar favourites

There are all kinds of interesting emerging flavours able to mix and match with traditional favourites. Aside from the entrancing lavender and white chocolate pairing noted above, Kerry’s 2023 Flavour Insights highlight matcha tea as an emerging choice in hot beverages. Rose, turmeric, horchata, crème brulée and cardamom… the list goes on. Pumpkin spice is also well established, as are blueberry, mango and mocha.

Mixing flavours judiciously to create appealing new beverages drives consumer interest. However, the winners in the market are the brands that are combining novel flavours such as the above with fan favourite flavours already loved by consumers to create a beverage that is both familiar and nostalgic but also exciting and new.

Sugar reduction

Sugar has overtaken fat, salt and calories as the key health concern for consumers in Europe when eating out-of-home. Some 87 percent of consumers want to reduce their sugar consumption or are aiming to use sugar in moderation (per Consumer First, 2018). Since 2015, there has been a 44 percent increase in reduced-sugar drinks launches according to Mintel (2018).

Sugar reduction is a key flavour influencer that must be implemented carefully. Why? Well, sugar delivers more in taste than just sweetness: It also builds in all-important texture and mouthfeel. Any sugar-reduction strategy must include ingredients to counteract any perceived loss in taste.

Adding functional ingredients

Today’s beverage producers have the option of adding in valuable functional ingredients, addressing the ever growing demand for health, especially in the area ProActive Health functional ingredients, which are designed to address the most common health needs of consumers, across areas such as gut health, cognitive heath and immunity. Ingredients like ashwagandha are gaining prominence in markets around the world for their support of sleep and stress management, which are key components of cognitive wellbeing, and ingredients that work well in beverages.

Sustainability is an important consumer concern

Consumers gain from a ‘feel good’ factor when they purchase sustainable products, and it is a state of mind that shows no signs of abating. In fact, 89 percent of global consumers now expect companies to invest in sustainability; this is up from 65 percent in 2018, per Innova Market Insights (2019). Kerry’s Consumer First study revealed that 83 percent of consumers would consider the environment when making a purchase. This is not just for at-home purchases either with 71 percent of European consumers saying that sustainability is now important to them when choosing where to eat and drink out-of-home. Quite simply, consumers want to do something for the environment and to fight global warming, so a strong focus on sustainable ingredients can be a key differentiator for in today’s ultra-competitive environment.

However, ‘sustainability’ refers to much more than just environmental concerns. Consumers today want to know the provenance of the beverage ingredients they consume and know they were procured in a responsible manner. They want the growers to be compensated properly and farming communities to be sustainable over the long-term. Beverage producers need to not only ensure they know the origins and full sustainability of their ingredients, but also work on communicating this to end-consumers through your marketing and menu as our research shows that 81 percent of consumers believe foodservice outlets should do more to communicate what they are doing to protect people, the planet and society.

These sustainability and new flavour questions are hard to answer on your own. Human intelligence and experience can play a vital role, and product developers can apply it to their advantage by including ingredient suppliers in early-stage planning discussions. Harnessing their expertise and brainpower for use by the formulation team is the type of targeted help that can lead to market success in a crowded field. Fortunately, as consumers become more discerning, the efforts expended to draw their attention hold potential to be richly rewarded.

• John Kelly is strategy director for beverage at Kerry. Kerry is a world leader in taste and nutrition for the food, beverage and pharmaceutical market, innovating with customers to create great tasting products with improved nutrition and functionality, while ensuring better impact for the planet. Kerry’s consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enables the company to solve customers’ complex challenges with differentiated solutions. As a valued partner of customers, Kerry is driven to creating a world of sustainable nutrition and will reach over two billion consumers with sustainable nutrition solutions by 2030. For more information, visit.www.kerry.com.

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“These are Clipper Teas first seasonal offerings in the US and help us lean into the holiday season when we know consumers are seeking out warming and nostalgic flavours,” said Chris Tandy, US regional sales manager, Clipper Teas, in a previous statement.

Clipper, the first Fairtrade certified tea company in the United Kingdom, has long been celebrated as one of the best-tasting teas on the market, winning Great Taste Awards in the UK every year since 2009. As the brand expands in the US, it has optimised its SKU range to better meet the desires of the next generation of US tea drinkers. The new offerings for the holiday and winter include:

• Organic Winter Apple & Cinnamon Herbal Tea: features a blend of apple, cinnamon, lemongrass, hibiscus, licorice root, chicory root and more.
•Organic Winter Berries Herbal Tea: features a blend of cinnamon, cranberry, black currant, hibiscus, orange peel, licorice root, cloves, rosehip, star anise and more.

The new limited edition teas are USDA Organic certified and non-GMO verified. They have a MSRP of USD $6.99 and are available on Clipper’s Amazon store.

The new varieties continue to uphold Clipper Teas’ commitment to sustainability. In addition to the earth-friendly packaging, the UK-based factory where the tea is blended is carbon neutral and 98 percent of factory waste is recycled, with tea waste used to generate green energy.

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Dunkin’s ultra-smooth, slow-steeped cold brew features flavour notes of molasses, brown sugar and sweet cinnamon. It’s topped with brown sugar cold foam – smooth and velvety in texture – and finished with a dusting of cinnamon sugar.

Dunkin’s full roster of summer sips has something for everyone. The Brown Sugar Cream Cold Brew joins Dunkin’s other limited-time iced beverages, including the Mango Pineapple Dunkin’ Refresher, Cake Batter Signature Latte, Butter Pecan Iced Coffee and Sunrise Batch Iced Coffee – all designed to keep go-getters running, no matter the temperature.

Through 19 July, guests can enjoy USD $3 medium cold brews at participating Dunkin’ restaurants nationwide, including the new Brown Sugar Cream Cold Brew.

Dunkin’ has also announced an all-new partnership with select Live Nation music festivals to fuel the summertime spirit across America — kicking it off by bringing iced coffee, cold brew and MUNCHKINS® Donut Hole Treats to hundreds of thousands of fans at recent events, The Governor’s Ball and Bonnaroo, and upcoming Lollapalooza.

To celebrate, Dunkin’ is offering all DD Perks members 3X points on Iced Espresso beverages during Lollapalooza from 28 July through 31 July – whether you’re catching music live in Chicago or listening at home

For more information on the new iced beverages or the partnership with Live Nation music festivals, visit: dunkindonuts.com.

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The new company will be an addition to Synergy, Carbery’s international flavours business. Acquiring Innova brings a new range of savoury solutions to customers who partner with Synergy on the creation and growth of their product portfolios. Known in the US for its sweet flavours, extracts and essences, this strategic purchase expands the savoury capabilities of Synergy US and complements Synergy’s offerings worldwide.

“Our primary purpose is to add value for our farmer shareholders”, comments TJ Sullivan, chairman of Carbery Group. “Through a series of acquisitions in the UK, the USA, Europe, South America and Asia, we have successfully built Synergy, our international flavours business. This new acquisition brings new opportunities with customers and markets that will strengthen the returns across our whole business.”

Jason Hawkins, CEO of Carbery Group, commented” “Our business was resilient throughout Covid-19, Brexit and the challenges of the last few years. Stability is important for us, but we also need to consider strategic opportunities for us to grow, to strengthen our offerings for our customers and maximize what we can deliver for our shareholders. Acquiring Innova Flavors will enhance our business in the US, but also in Asia and Central and South America. The deal will bring opportunities right across our platforms of Dairy, Taste and Nutrition.”

Innova supplies customised savoury flavours and ingredients to customers around the world. The company’s manufacturing facilities are based in the Chicago area, as is the HQ of Synergy US.

“This acquisition offers significant benefits to Synergy customers by providing them access to a proven range of flavours to meet the growing demand for natural flavorings and savoury ingredients, and these products complement Synergy’s current offerings”, comments Rod Sowders, president and CEO of Synergy Flavors Americas. “In addition, our global footprint and history of investment in acquisitions will allow Innova customers to benefit from the deep flavour expertise and global reach of our organisation.”

For more information on Carbery Group, visit: carbery.com.

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The flavour and fragrance industry saw several recent mergers and acquisitions as the world’s top suppliers seek opportunities to expand their capabilities and customer base. Despite the ongoing consolidations, one Chicago-area based supplier is committed to keeping the business in the family. Founded in 1971 by brothers Salvatore and Phillip Sprovieri, Flavorchem remains family-owned as the corporation proudly celebrates 50 years of business this year.

Flavorchem Corporation was founded with a focus on custom flavour creation for local establishments. The modest operation run out of a small building in Bellwood, Illinois, relocated to Downers Grove in 1982, where the global headquarters currently reside. Shortly after opening in Downers Grove, Flavorchem expanded into fragrance development and manufacturing with their fragrance division Orchidia Fragrances. Now with fragrance and flavour manufacturing in China and Europe, Flavorchem became a significant player in the global marketplace.

1971 Flavorchem Facility in Bellwood

From humble beginnings, Flavorchem has grown to incorporate two business divisions and four global campuses. Today, the family-owned enterprise manufactures over 5,000 flavours, fragrances, and private-label food products annually. Their customers, brands well recognised throughout the world, understand the advantages of working with a mid-sized supplier who can meet their global requirements, yet offer a more boutique and custom experience.

“An organisation is only as great as its people, and we recognize our achievements are only the result of combined efforts from every employee at Flavorchem and Orchidia,” says Phil Sprovieri, co-founder and VP of Sales & Marketing. “We are proud to celebrate this anniversary with the people that made 50 years possible.”

In honour of this significant milestone, a commemorative book was created to capture the company’s rich history and achievements. To learn more about Flavorchem and Orchidia Fragrances – or to request a digital copy of The Sweet Taste of Success, 50th Anniversary Commemorative Book – email contact@flavorchem.com.

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Equipped with a ribbon blender and an air shower, the new facility adds capacity allowing Synergy to produce powder blended flavours and mixes.

The new high-care blending facility adds 2500m2 of additional space to the Thailand plant. The clean and low contamination environment is suitable for low microbial level products and sweet powder blended products. The facility will produce high quality flavours for sports nutrition beverages, sweet powders blended for beverage and bakery.

Synergy will also use the new blending facility to manufacture its Dairy by Nature range of flavours for the bakery, beverages, and cheese market segments. This new range combines Synergy’s all-natural flavour creation expertise with the proprietary dairy technology of its parent company, Carbery, which has more than 50 years of Irish dairy heritage. The result is a range of authentic dairy and dairy-free flavours designed to enhance dairy indulgence and build back taste. Dairy by Nature optimises flavour in a variety of products and can be used as primary ingredients to replace or mimic dairy, or to enhance the flavour of existing dairy ingredients.

Geoff Allen, managing director SE Asia, Synergy Flavours (Thailand) Ltd, commented: “This is the latest in a series of investments in Asia as we continue to add capacity and expertise to our strategically important site near Bangkok. With the new high-care blending facility, we are perfectly placed to help our customers in the region to cater to emerging consumer trends, such as the interest in ambient or warm sports nutrition beverages and ‘growing up milk’ – for infants of 1-4 years old. Our global presence and combined technical and marketing expertise means we can help customers be quick to market with innovative, delicious products, that consumers will love.”

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Torani had outgrown its facilities in South San Francisco and started looking for a new headquarters home in the Bay Area in 2016. Leaving the Bay Area was never an option according to the company. “We are deeply, deeply committed to staying in the Bay Area – leaving our home was never on the table. For us, this move was about having the space to continue to grow, service our customers and, most importantly, create more opportunities for our team members and all of the people, companies, and communities we touch,” explained Melanie Dulbecco, CEO of Torani. “We are also determined to keep creating a wide range of jobs and careers for people in the Bay Area. We need more in the mix than the desk and tech jobs the area is known for.”

San Leandro was chosen based on three factors: proximity, community and historical origin.

• When Torani began looking for a new location, 100% retention was its goal. An effort to zip code map every team member’s home revealed that San Leandro was a commutable and desired location by its team.
• Second, the company saw a tremendous opportunity within San Leandro to become an active member of its growing maker and innovative food company communities.
• Third, headquarters in San Leandro kept Torani in the heart of the Bay Area. The company was founded in North Beach and staying here was vital to its strategic advantage because of its culture of innovation and the global viewpoint.

Originally planned to be completed in early June 2020, the already-complicated move was made even more challenging by the Covid-19 pandemic and the related safety measures Torani enacted to keep its over 200 team members safe. Now, after moving and updating three manufacturing lines across the Bay and installing a new best-in-class manufacturing line, Torani is fully operational in its new state-of-the-art manufacturing and distribution facility.

“The fact that we’ve accomplished all of this right now while keeping our business steady, is a testament to our amazing people, our togetherness, and all of the possibilities ahead,” added Dulbecco. “It’s been a monumental experience.”

The new Flavor Factory was designed to dramatically increase capacity to meet current and future demand, foster even more collaboration, and generate more opportunities for everyone Torani touches. The new facility was commercialised in waves to ensure minimal disruption in production and supply to Torani’s thousands of customers across the country and around the world.

The new manufacturing line was designed by Krones in Germany and utilises cutting-edge bottle-filling, labelling, wraparound case forming, palletising and inspection technologies. Torani expects the new manufacturing line to produce up to 350% more output than the lines installed in its old facility. All existing production lines are being upgraded with new line control technology and conveyors that will improve energy usage and increase output.

The new systems also create tremendous opportunities for Torani’s team, according to the company. With more technology in the new production lines, Torani says it is focused on elevating the work and career opportunities of its team members with the new skills and abilities required to run the state-of-the-art equipment.

Now that Torani has completed the move and is fully up and running, the company expects to expand its team by between 15% and 25% from the general San Leandro area by the end of the year. “We are over-the-moon excited to bring new opportunities to our team and our new community,” said Dulbecco.

Torani’s new headquarters features many special areas and energy-saving technologies, including:

Interior Design Features:

• Customer Experience Lab, a space designed for Torani’s café and restaurant customers to explore future product innovations, and co-create new drinks and beverage menus.
• Customer Play Area, where visitors will be able to experience Torani’s 200+ flavours first-hand while overlooking its manufacturing floor.
• A secret Speakeasy, hidden behind a bookcase as a nod to Torani’s history (as the company was founded during the pre-Prohibition era.) This secret room will be for both guests and team members on special occasions.
• The Torani Family Wall, where every team member’s photo is displayed.
• Torani Bottle Wall, a floor-to-ceiling display of Torani bottles serves as a backdrop for the Lobby and its private cafe area. Visitors will be greeted by a Receptionista, who will make each guest a flavoured latte via the company’s new La Marzocco espresso machine.

Technological and Sustainability Upgrades:

• Product Development Lab, double the size of its prior footprint, outfitted with state-of-the-art equipment and laid out to promote collaboration, experimentation and efficiency among its food scientists and trained tasters.
• Latest-generation energy-efficient movement-activated lighting throughout the Flavor Factory (with plans to incorporate solar power in 2021).
• State-of-the-art heating and cooling systems throughout the facility.
• Most current reverse osmosis water treatment that ensures the water meets the highest quality standards in the industry.
• New cleaning cycles that capture more water throughout the cleaning process and will decrease water usage by up to 25% over the company’s old process.

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Growing awareness of health issues such as obesity and diabetes means that many consumers are seeking healthier, all-natural products that are low in sugar and calories. Through smart devices, consumers can quickly learn more than they ever have about products. From origin to ingredient details, consumers can make smarter choices to “live better.” Offering products with attributes such as preservative free, organic, non-GMO and free-from will attract health- conscious consumers and add to the product’s authenticity (GlobalData Top Growth Opportunities Hot Drinks in the US Report, 2019).

Consumers demand more from their beverages. Functional additives can help individuals meet nutritional targets and are welcomed by consumers to help reach their nutritional goals.

According to a new report from Nation’s Restaurant News and S&D Coffee and Tea, The Future of Beverages: 2020 Trend Forecast, flavour is the top attribute consumers look for in functional beverages, followed by natural ingredients, low calorie drinks and energy. Coffee has been a natural source of energy for decades; however, consumers are also interested in ways to relax.

We know that CBD (cannabidiol) is known for helping with relaxation, pain reduction and treating anxiety which can appeal to a wide age range. Once the Food & Drug Administration (FDA) of the United States approves CBD for consumption in food and beverage, there will be a massive release of new products containing CBD in the market, including coffee and tea as debuted at BevNET Live Winter 2019 Show in Santa Monica, California.

In the meantime, there has been an increased interest in botanicals, plant-based milks and adaptogens. Adaptogens are non-toxic plants like holy basil, mushrooms, maca, ginseng, licorice, and gotu kola, that are known to help the body resist stressors, improve energy, and promote general well-being. These natural herbs are also known to benefit one’s immune system. Many emerging brands are featuring different creative uses of adaptogens; for example, Pure Wild’s Blueberry Holy Basil Collagen Juice, Shroomi’s Adaptogen Shots and Four Sigmatic Adaptogen Coffee. Consumers associate botanicals with a natural approach to wellness. With wellness being a concern for consumers, botanical flavours like rose, elderflower and honeysuckle flavours have wide ranging applications to enhance the taste and complexity of beverage products.

Last year, Wildcrafter Botanicals launched a 100 percent Organic Fair Trade certified coffee infused with “superherbs” that have been tested for over 30 herbicides and pesticides. Wildcrafter Immune Shield Coffee is infused with elderberry and adaptogens such as turmeric, astragalus root and reishi mushroom blend.

Starbucks is responding to all these trends with its January 2020 launch of Starbucks Coffee with Essential Vitamins, Starbucks Coffee with Golden Turmeric and Starbucks Coffee with 2X the Caffeine. The company recently announced plans to expand plant-based options and migrate toward a more environmentally friendly menu.

In an interview with Bloomberg News, Kevin Johnson, CEO of Starbucks Corporation, said, “Alternative milks will be a big part of the solution.” Starbucks currently offers dairy alternatives including soy, coconut and almond milk.

Impact on Flavour

Brands, manufacturers and especially flavourists are challenged to create great tasting, quality formulations that meet consumers’ needs and desires for healthier beverages. Fortifying products with vitamins, spices, plants, and other supplements can be challenging to flavour profiles. According to Nick Viriyasiri, flavour scientist at Beck Flavors, “Adding ingredients such as vitamins and proteins can cause bitter, earthy, minerally, and grassy off notes. However, flavours like citrus, ginger, and honey can complement or enhance the taste, but it’s really a work of science.”

And while adding various healthy supplements is challenging enough, simultaneously lowering sugar and caloric content is quite a feat. “When you take away the fat or calories it is challenging to get that full body flavour perception. For example, if you are looking for something sugary like a cotton candy without the sugar it can be difficult,” said Viriyasiri.

It’s an exciting time in beverages. There are endless combinations of flavours and additives like never before, but consumers will ultimately decide the best-tasting products.

• Janie Page is the senior director of marketing for Beck Flavors Inc, a custom flavour house that delivers innovative flavour solutions for the food and beverage industry. She brings to her role over 18 years of experience in the foodservice, retail and consumer packaged goods industries. With her certification as a Q-Grader by the Coffee Quality Institute, Page brings together insights, innovation and technical expertise.

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Under a licensing agreement with Girl Scouts of the USA (GSUSA), Dunkin’ (formerly Dunkin’ Donuts) is debuting Trefoils shortbread-flavoured coffee along with the returning Coconut Caramel and Thin Mints-inspired coffee flavours. All are available now through the beginning of spring 2019 at participating Dunkin’ restaurants across the US.

Thin Mints coffee flavour features the cookie’s combination of cool mint and decadent chocolate, while the Coconut Caramel coffee flavour tastes of toasted coconut and creamy caramel. The new Trefoils shortbread flavour brings the sweet and buttery flavour of the traditional shortbread cookie to Dunkin’ coffee. All of Dunkin’s coffee flavours inspired by Girl Scout Cookies will be available in the brand’s full lineup of hot and iced coffees, espresso beverages, frozen coffee and frozen chocolate. With Dunkin’s new handcrafted espresso experience, which recently rolled out to US-based stores, featuring new equipment and a new recipe, guests can enjoy authentic lattes and cappuccinos with a new robust flavour and a rich, smooth, balanced taste.

To help support Girl Scouts participating in the Girl Scout Cookie Program, Dunkin’ franchisees at select locations nationwide will once again welcome girl entrepreneurs, as local troops will be invited to sell Girl Scout Cookies at Dunkin’ restaurants on weekends in February. Through opening their doors to Girl Scouts in 2018, Dunkin’ gave more than 12,000 cookie entrepreneurs the opportunity to build skills essential to becoming the next generation of female business leaders.

Girl Scouts have been selling cookies for more than a century, building essential entrepreneurial and business skills imperative to leadership and future success. Over one million Girl Scouts participate in the cookie program each year, using their earnings to power amazing experiences for themselves and their troop, including travel, outdoor adventure, and science, technology, engineering and math (STEM) programming. The cookie program’s benefits are many; a recent Girl Scout Research Institute study found that two out of three girls who participate in the program learn five crucial skills – goal setting, decision making, money management, people skills, and business ethics – while doing incredible things for themselves and their communities. The proceeds stay local, meaning that when consumers purchase the cookies that come from a registered Girl Scout only, they’re giving back to their wider community.

“There are few brands that fit better together than Dunkin’ and Girl Scouts of the USA. From great flavour combinations to shared values, such as positivity, innovation and entrepreneurial spirit – it’s a perfect pairing,” said Patty Healy, Dunkin’s senior director of integrated marketing. “The return of these beloved flavours to our lineup of coffees will help our brand and our guests kick off the New Year with a smile in honour of the start of Girl Scout Cookie season.”

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The global leader in flavorings, fragrances, functional ingredients and more developed the coffee and tea flavor collection to deliver fully indulgent, authentic tastes for dairy applications that expand beyond the known, and follow traditional flavors, and the trends for more unusual combinations.

“Consumers are looking for that premium experience in their food, which means pushing the boundaries on taste,” said Ian Thurston, senior category manager sweet at Symrise. “Our collection goes beyond what is expected in coffee and tea flavors, utilizing café favorites and unique tastes that pair perfectly with dairy indulgences.”

Flavors include hazelnut and amaretto, salted caramel, cold brew mocha, and hibiscus blossom chai latte in the coffee category; and matcha, chocolate, vanilla earl grey, and white peach for tea. Not only are these strong flavors meant to impart a pleasurable taste sensation, they also serve practical benefits, including masking any astringent or sour notes that are challenging for these dairy applications. The result is a collection of flavors that elevates dairy with the authentic taste of barista-brewed tea and coffee and opens the door to new, more indulgent applications for an eager consumer base.

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However, a new report from Fact.MR finds that ready-to-drink (bottled) tea consumption is growing globally — not just in the APEJ and US markets. According to the study, global consumption of bottled tea is expected to surpass 41 million liters, growing at a Year-over-Year of 3.4% in 2018 over 2017. Overall growth of the bottled tea market  can be attributed to:

• Increasing appetite for specialty teas and their easier availability;
• Health-conscious consumers preference for healthful tea beverages;
• Millennials’ developing palate for different RTD bottled tea flavours;
• Accessibility of bottled tea across various sales channels.

“The bottled tea marketplace is profoundly impacted by evolving consumer sentiments wherein vendor revenues dwindled half a decade ago on the back of a contagious low- or no-sugar beverage trend,” says Sanjeevani Dubey, a senior analyst at Fact.MR. “As manufacturers ramped up the production of no-sugar tea varieties, the bottled tea market surpassed USD $47 billion in 2017 and the status quo is highly likely to continue in 2018.”

The study reveals that the demand for still variety of bottled tea will witness over 35 million liters consumption globally in 2018. However, sparkling tea revenues are set to grow at a 6% Y-o-Y in 2018 over 2017. This expansion can be attributed to growing demand among millennials and Generation Z for sparkling iced tea. New varieties of sparkling iced tea (Sound Sparkling Organic Tea, Kombucha Wonder Drink Sparkling Fermented Tea, as well as Lipton Sparkling Tea) continue to hit the marketplace as manufacturers aim to meet this demand.

Conventional bottled tea has remained the primary choice among tea lovers until the arrival of organic teas. The study finds that the consumption of conventional variants will hold over 80% of the total bottled tea consumption in 2018. However, demand for organic variants is growing rapidly wherein consumption will increase over 4 million liters in 2018 over 2017. Brick and mortar retailers globally and online channels now offer a variety of organic bottled tea.

Black tea remains the overwhelming “leader” among RTD tea, with Fact.MR’s  study showing that 30% of bottled tea consumed in 2018 to be black tea. A rise in findings surrounding black tea’s potential health benefits are contributing to its continued popularity but green tea corners the market on perceived health benefits, aiding in its growth. The study estimated green tea occupied one-fourth of the global bottled tea consumption in 2017. Traditional recognition of green tea as a medicine and a higher concentration of antioxidants, particularly epigallocatechin gallate (EGCG) continue to encourage green tea consumption globally.

Food and beverage trends tend to start in the foodservice channel, and RTD tea is no exception. According to the study the HoReCa (Hospitality, Restaurants, Cafés) market continues to present a significant demand for bottled tea. Keeping pace with consumer preferences for eating outside the home and for ready-to-eat foods, RTD tea companies are significantly investing in HoReCa. (See “Restaurants & Foodservice: Please Consider Premium Freshly Brewed Iced Tea” in T&CTJ May 2018.)

RTD tea’s growth, according to study, will continue its upwards steady trend following increasing consumer preference for ready-to-drink and healthier-for-you beverages and innovations surrounding flavours (new tea varieties, exotic flavour and ingredient infusions), formats (new delivery methods beyond traditional bottles and cans) and styles (unsweetened, slightly sweetened, fresh brewed, all natural, organic, high in polyphenols, probiotics, or antioxidants, etc), and as manufacturers focus on expanding their global footprints. The Fact.MR report tracks the bottled tea market for the period 2018-2027. According to the report, the bottled tea market is projected to grow at nearly 4% CAGR through 2027.

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The first single-origin coffee to feature the new sticker is Kurimi Organic Ethiopia, which won five awards at this year’s ECC, including “Best in Show.” Kurimi comes from the METAD farm in Chelbesa, a coffee region that exceeds all flavour and quality expectations. It maintains an aromatic complexity, while remaining impossibly sweet and delicate combining flavours of honeydew, passionfruit and lemon curd. Fittingly, the name Kurimi is derived from the Amharic word, kureme meaning best of the best.

The ECW is Intelligentsia’s annual week-long internal gathering that brings together Intelligentsia’s Direct Trade supply chain partners from around the world to create a forum where the best ideas and innovations surrounding coffee quality can be exchanged. 2018 marked the tenth year of ECW and was held in Bolivia, with the ECC competition taking place in La Paz.

The ECC challenges Intelligentsia’s grower partners to bring exciting, flavourful and high-quality coffee to the table. Competing in more than 20 categories, producers from 12 countries across four continents work to score at least 90 points on Intelligentsia’s coffee quality scale. The coffees awarded “Best Of” achieved the highest average score across their categories.

Highlighting these winning coffees through the ECC Collection is one of the many ways Chicago, Illinois-based Intelligentsia Coffee works to create extraordinary coffee and experience for its customers. Launched in late November, Kurimi is available for purchase at Intelligentsia’s coffee bars and online. Kurimi comes in 12-oz bags (whole bean and ground) and retails for USD $24.00.

The next ECC Collection to be released is the Finca Takesi, grown from the world’s highest coffee farm in Bolivia.

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Scott Markham founded London-based Rokit Pods after realising there needed to be a simpler way of making healthy coffee-alternatives at both home and in the office. “Making my cup of matcha the traditional way every day was always a huge task,” he says. “It began by avoiding breathing too heavy whilst scooping the powder to not create the matcha cloud, and then I had to whisk like crazy. I thought there has to be an easier way…our Nespresso machine sitting there in the corner caught my eye, and I found the answer!”

That’s when Scott and his co-founder and wife, Bev, made it their mission to create an easy, good-for-you organic “cuppa something,” using existing coffee machines.

Rokit Pods’ current line up includes:

• Matcha Green Tea – This full-bodied, earthy, hearty and organic matcha green tea is made from high-quality, fine ground, powdered green tea to create a delicate fragrant drink.

• Yerba Mate – This organic, soft and distinctive tasting drink is made from the dried leaves of an evergreen holly native to South America. Sharing this drink from a traditional gourd is a sign of friendship and bonding and often becomes a social event.

• Ultimate Coffee – This warming and unique organic coffee blend is made using natural and organic extracts of Panax ginseng, Goji berry and Maca.

Since its inception, Rokit has made huge strides, and the packaging redesign is only step one of their long-term plans. The PepsiCo Nutrition Greenhouse program selected Rokit for the class of 2018. Each brand chosen receives a grant to accelerate the business and work alongside PepsiCo’s specialized mentors across all business development.

Markham notes that the redesign enhances the packaging’s visual presence across the board. “And now that we have the new branding, the PepsiCo programme is really supporting and helping us move forward and focus on obtaining sustainable growth with their resources, expertise, access and knowledge of the relevant marketplaces,” he says.

Looking toward a bright future, Markham anticipates introducing new flavours to Rokit’s current line up and making the pods more readily available in the UK market as well as globally. Rokit has also set its sights on transitioning to fully compostable pods in an effort to minimize its carbon footprint.

Rokit Pods are available at Whole Foods UK, boutiques around the greater London area and Amazon. MSRP for the Matcha Green Tea, Yerba Mate and Ultimate Coffee is £7.99 per 10-pack and £13.99 per 20-pack.

For more information, visit: https://rokitpods.com/

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“It’s the most wonderful time of the year and we wanted to get the entire family into the holiday spirit by offering flavours they love that are reminiscent of the season,” says Sam Ferreira, president of Gloria Jean’s Retail Food Group USA, based in Santa Fe, California. “Our new menu items have arrived just in time for winter with festive options for both non-coffee drinkers and caffeine-lovers! We invite all Gloria Jean’s fans to stop by while shopping this holiday season, on their way to work or just because, to enjoy these delicious new creations they can’t find anywhere else.”

Available for a limited time, Gloria Jean’s Coffee’s winter seasonal menu items include:
Holiday Beverages:
o Jack Frost “Latte” – Made with silky-textured steamed milk, Santa’s Cookies & Milk powder, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar.
o Sleigh Ride Cookie Mocha – Specially made using silky-textured steamed milk, perfectly extracted espresso, GJC chocolate mint syrup and GJC white hot chocolate powder, then topped with whipped cream, crushed Starbrite Peppermints and Oreo cookie crumbles.
o Jack Frost Un-Coffee Chiller – A caffeine-free treat featuring an icy blend of GJC’s Santa’s Cookies & Milk powder, ice-cold milk, almond syrup and ground cinnamon, topped with whipped cream and blue sanding sugar. (Guests can enjoy this beverage with a shot of espresso, for an additional charge.)
o Sleigh Ride Cookie Chiller – An icy blend of the brand’s signature cappuccino base, GJC white chocolate powder, Starbrite Peppermints and Oreo cookie crumbles, topped with whipped cream, Starbrite Peppermints and Oreo cookie crumbles.

Whole Beans: All seasonal whole beans are available in 12-oz bags for purchase in-store and online.
o Egg Nog – A blend of whole beans featuring flavours of sweet cream, nutmeg and warm holiday spices, with a hint of vanilla.
o Winter Wonderland – Gloria Jean’s signature winter flavoured whole bean reminiscent of sugar cookies and caramel, lightly spiced with cinnamon.
o Christmas Morning – Enjoy the sentiments of the season with this full-roasted blend, infused with surprisingly sweet undertones and an enticing, smooth finish.
o Holiday Cheer – For an instant warm and cozy feeling, try this medium-blend featuring the flavours of buttered rum with a hint of cinnamon. Also available in decaf.
o Mocha Merrimint – The perfect balance of cool mint and rich dark chocolate. Also available in decaf.
o Cinnamon Hazelnut – Features a blend of cinnamon and hazelnut.
o Jamaican Blue Mountain – Velvety smooth and well balanced, with a silky mouthfeel and subtle notes of nutty spice. A true rarity in specialized coffee. MSRP is USD $74.99 (per 12-oz bag).
o Hawaiian Kona – Gloria Jean’s Hawaiian Kona are 100% Kona beans, no blends, and feature notes of chocolate and caramel. MSRP is USD $59.99 (per 12-oz bag).

Available through 6 January 2019, the Jack Frost Un-Coffee Chiller & “Latte” and Sleigh Ride Cookie Chiller & Mocha, along with this season’s whole bean offerings, will be featured on Gloria Jean’s menu at all nearly 60 locations in the US alongside an assortment of chillers, mochas, lattes, hot cocoa, baked goods and pastries, whole beans, and retail merchandise. For the full menu, locations and the complete list of whole beans available for purchase, visit www.gloriajeans.com.

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Using high quality organic tea leaves, herbs and spices, English Tea Shop has created a superb range of Christmas inspired teas in innovative, beautiful and striking packaging. The range includes:

• Organic Book Style Advent Calendar. Containing 25 tea bags with flavours such as White Tea Lychee and Chai Immune Boost all packaged in a book-style box. RRP £14.48
• Gold, Red & Silver, and Red and Gold Stars. A package fit to adorn any Christmas tree, each star contains six pyramid tea bags with festive flavours including Christmas cake, Candy Cane and Sweet Vanilla Bread. Stars make the perfect secret Santa or stocking filler gift. RRP £7.99
• Green or red Baubles Organic Prisms. 12 silken premium pyramid tea bags that can be hung as baubles on the Christmas tree. Blends include Ginger Cranberry, White Winter and Vanilla Mint & Mango. RRP £7.99

English Tea Shop’s Christmas range is available at Amazon, Selfridges, Liberty and Debenhams. For more information visit www.flipsnack.com/etsets/02-ets-holiday-brochure_2018.html or www.etsteas.co.uk.

About English Tea Shop. English Tea Shop is an independent specialty tea company, headquartered in London, England, with retail and wholesale customers in 50 countries worldwide. Specialising in organic and premium-quality teas, English Tea Shop produces a range of over 130 varieties of teas and tisanes at its own factory in Sri Lanka. A fast-growing and ambitious company, English Tea Shop is also a pioneer of sustainable practices, putting its employees and suppliers’ livelihoods first using the principles of value sharing.

For more information about the English Tea Shop, visit www.etsteas.co.uk.

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Christmas Strawberry Cake Milk
Japan – Strawberry Christmas cake is one Japan’s most beloved holiday traditions, made with fluffy sponge cake, whipped cream and strawberries. Starbucks new holiday beverage is inspired by the sweet confection, made with steamed milk, strawberry compote and white mocha syrup, finished with whipped cream, strawberry topping and crushed biscuit. Also available as a Frappuccino-blended beverage.

Snowy Cheese-Flavoured Latte
China – A new holiday beverage made with baked cheese-flavoured sauce blended into classic espresso and topped with light whipped cream, blueberry-flavoured sprinkles and star-shaped crisps.

Toffee Nut Crunch Latte
China, Asia Pacific, Latin America and Europe – Shots of rich espresso join the flavours of buttery toffee nut and subtle notes of toasted nuts in the Toffee Nut Crunch Latte. The crescendo is a whipped cream peak sprinkled in a crunchy toffee nut topping. Sip it hot or have it blended with ice for a cool and cozy treat.

Christmas Dessert Latte
China – Inspired by the traditional British Christmas pudding, Christmas Dessert-flavoured Latte combines steamed milk, espresso and Christmas pudding flavoured sauce that’s finished with whipped cream, a drizzle of caramel sauce and mixed fruit sprinkle.

Cranberry White Chocolate Mocha
Latin America – Back by popular demand, Cranberry White Chocolate Mocha, Starbucks signature espresso is combined with freshly steamed milk and luscious white chocolate, then topped with whipped cream, a tart cranberry drizzle and crystallized cranberry sugar.

Duo Cocoa Mocha
Asia Pacific – Chocolate meets coffee with the new Duo Cocoa Mocha, made with silky swirls of dark and white chocolate fancifully combined with rich espresso. Finished with whipped cream, half drizzled in mocha and the other half dressed up with a dash of crunchy cocoa nibs. Available hot, iced and as a Frappuccino-blended beverage.

Speculoos Latte
Asia Pacific – Spice cookies, called speculoos in Belgium, are a winter favourite in Europe. It’s also the inspiration for this new beverage, where caramelly sweet goodness and fragrant warm spice dance with bold espresso. The beverage is topped with whipped cream, caramel drizzle and spice cookies for added crunch. Available hot, iced and as a Frappuccino-blended beverage. Also known as Caramel Cinnamon Cookie Latte in some markets.

Dark Cherry Mocha
Latin America and the Caribbean – Espresso with bittersweet mocha sauce, dark cherry-flavoured syrup and steamed milk. Topped with sweetened whipped cream.

Toasted White Chocolate Mocha
United States and the Caribbean – Made with rich espresso, steamed milk and flavours of caramelized white chocolate topped with whipped cream and candied cranberry sugar.

Chestnut Praline Latte
United States and Canada, Latin America – A blend of fresh espresso and flavours of caramelized chestnuts with freshly steamed milk, topped with whipped cream and spiced praline crumbs.

Caramel Brulee Latte
United States and Canada, Latin America – This holiday beverage features a combination of smooth espresso, velvety steamed milk and a caramel brulée sauce. It is then topped with whipped cream and a caramel brulée topping. This beverage is sure to be a returning Christmas favourite in our markets. Also available iced or as a Frappuccino-blended beverage.

Gingerbread Latte
United States, Europe, Middle East and Africa – For the ultimate drink to get you into the festive spirit, the Gingerbread Latte has everything you need. Topped with a gingerbread whipped cream and crunchy wafer, the sweet and delicately spicy gingerbread flavours mingle with espresso and steamed milk. It is finished with a touch of ground nutmeg.

Eggnog Latte
United States, United Kingdom – The return of the Eggnog Latte is celebrated by fans around the world. Made by combining Starbucks espresso with creamy, steamed eggnog and served with a dusting of ground nutmeg, it gets everyone in the mood of the season.

Peppermint Mocha
United States and Canada – A holiday classic made with Starbucks signature espresso and steamed milk sweetened with flavours of chocolate and peppermint, all topped off with whipped cream and chocolate curls.

Hazelnut Mocha
Argentina and Uruguay – This local favourite features luxurious bittersweet chocolate infused with a delicious hazelnut flavour, combined with espresso and steamed milk. Finished with whipped cream and classic mocha drizzle, this delectable warm beverage has been a new holiday classic in Argentina and Uruguay for the past couple of years. Available hot, iced and as a Frappuccino-blended beverage.

Christmas Brulee Latte
Europe, Middle East and Africa – A seasonal take on the traditional crème brulée – creamy eggnog milk is steamed with a rich crème brulée sauce and mixed with fresh espresso, then finished with a few shakes of Christmas Brulée sprinkles.

Salted Caramel Brownie Hot Chocolate
Europe, Middle East and Africa – Steamed milk and mocha sauce are combined with salted caramel sauce for this holiday treat. The beverage is topped with a salted caramel brownie whipped cream and finished with a blend of brownie crumbles and salted caramel brittle for that perfect balance between sweet and salty.

Flat White with Cinnamon Spice
Europe, Middle East and Africa – A subtle hint of cardamom, vanilla and cinnamon spice is mixed with Starbucks espresso for a Flat White with a sophisticated twist (can also be ordered as a latte). Cinnamon spice sugar is steamed into milk and poured over espresso, for a festive spark with a morning coffee.

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The Mintel Group projects that the market will reach around $18 billion by 2023. Ready-to-drink (RTD) remains a fast-growing category due to continued innovation coming from a variety of brands and broad consumer appeal. In fact, 2017 saw the greatest number of RTD coffee launches, and over half of those RTD coffee launches were cold brew. Another plus for the coffee market, the London-based global intelligence firm finds that RTD is an “also” beverage. That is, it is not the first coffee beverage, it’s an “add on.”

Starbucks introduced bottled Frappuccinos in 1996 with Pepsico. “It was not the first RTD coffee product, but it was really the first mainstream one,” said Caleb Bryant, senior beverages analyst, Mintel, who presented during the National Coffee Association (US) webinar, “What’s Brewing in RTD Coffee 2018?” He noted that the market did not really start expanding until the mid-2000s, with an explosion in coffee innovation coming in the mid-2010s.

RTD coffee appeals to a wide range of consumers, which is contributing to its growth. There has been an increase in cold coffee consumption by Gen Xers, but the primary consumers are young people. Bryant said younger consumers enter the coffee market through cold, flavourful coffee drinks. Data shows Generation Z or the iGen is starting to drink coffee at a younger age — even younger than millennials. “Younger consumers’ coffee preferences will change as they grow older,” he explained, so, it’s important for brands to target these consumers early and establish brand loyalty but follow them through their coffee lifestyle.

On a side note, according to Mintel, foodservice-brand RTD coffees such as coffee shop RTDs (Peet’s Coffee, Starbucks, McCafé, Stumptown, etc) are the most frequently purchased.

The future for RTD coffee remains strong as there are occasions for RTD coffees to break into new whitespaces. “Consumers are primarily buying RTD coffees for refreshment and as a treat (cold so refreshing on a hot day, a treat because they’re flavoured),” said Bryant. “Marketers can try to position them as a snack and as hydration.”

Cold brew remains a key area of opportunity as Mintel reports that 16% of respondents prefer cold brew to other iced coffee beverages. Beverage blurring is affecting all categories, including coffee –especially cold brew – and these “hybrid” drinks satisfy unique occasions. “Most have lower caffeine content than regular RTD coffees and are often sparkling,” said Bryant offering Blue Island Coffee’s Organic Kombucha Maca Cold Brew Espresso as an example along with Keeper’s Citrus Sparkling Coffee, Rise Brewing Co’s Nitro Blood Orange Cold Brew, Stumptown’s Honey Lemon Cold Brew Coffee, and Upfruit’s Ginger Hibiscus Sparkling Coffee.

Of course, for consumers, taste is still the leading indicator of quality. RTD drinkers are interested in unique flavour experiences. “Vanilla, chocolate and hazelnut are still the most popular but there are opportunities to engage third-wave consumers,” said Bryant. He pointed to alcohol as a flavour noting that alcohol flavours are an alternative to overly sweet coffees. Examples include Starbucks Gin Barrel Aged Cold Brew and Dark Matter Coffee’s Barrel Aged Series. He added that coffee mocktails may also provide inspiration for flavour innovation.

Floral flavours are trending in alcoholic and non-alcoholic categories and can be used in coffee beverages as well, such as a rose or lavender latte.

Bryant shared that RTD coffee brands can also appeal to third-wave consumers through feel-good claims. RTD coffees that focus on sustainability, are environmentally friendly, engage in ethical sourcing, “give back,” are organic (Chameleon Organic Cold Brew Coffee with Organic Whole Milk is an example), are Fairtrade and/or Rainforest Alliance-certified or non-GMO, will attract third-wave coffee drinkers.

Functional RTD coffee is yet another opportunity for brands, which can differentiate themselves through health claims. Consumers are looking for coffees that offer a multitude of functional benefits such as anti-oxidants, anti-inflammatory, low sugar, added protein, added probiotics, promoting brain health, as well as low caffeine and high caffeine. “There is a disconnect as many consumers are interested in RTD coffees that help them relax but many also want high caffeine,” said Bryant. Examples include Stok Espresso Creamed Protein Coffee, High Brew Cold Brew + Protein Coffee, Coffee Blenders Lean Weight Wellness Cold Brew, and Wond’er Fuel Coconut Oil Cold Brew Coffee.

RTD coffee drinkers crave innovation and there are many new areas where RTD coffee brands can find inspiration and innovate — and innovation leads to increased consumption, and in turn, increased revenues and market growth.

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The six new artisan teas include:

• Banana Bee – Rooibos Herbal infusion: Biscuity hits of rooibos are chased by mellow accents of banana, all rounded off nicely with the soothing sweetness of honey. Top tasting tip: Goes beautifully with slices of fresh Alphonso mango. Or try with suman latik (Filipino fried rice cakes) and caramel sauce.
• Lemon Verbena – Herbal infusion: South American lemon verbena and lemongrass from South Asia create this mellow citrus celebration. Top tasting tip: This tea’s smooth and exotic lemon flavours make a lovely complement to a refreshing plate of ceviche.
• Paradise Punch – Green Tea: A little tropical island break for the senses featuring papaya, coconut, lemongrass and other faraway flavours. Top tasting tip: Keep it tropical and munch on some fresh coconut pieces while you sip this tea.
• Melon Berry – Green tea: Merry melon and bright berry flavours make this a thirst-quencher for all seasons. Smooth, balanced and overflowing with snappy sweetness. Top tasting tip: Wonderful with a salad of summer fruits, a sprig of mint and a honey-lemon dressing.
• Sencha Gyokuro – Japanese Green Tea: Also known as Jade Dew, Gyokuro plants are shaded from the sun for three weeks before picking to ensure the signature depth and intensity of flavour. Smooth umami flavours give way to accents of marine with aromas of buttered greens and sweet seaweed.
• Chinese Trio – Chinese Black Tea Blend (Chinese Mao Feng Black Tea, Chinese Golden Monkey King Black Tea, Chinese Yunnan Black Tea): Earthy and malty with a smoky-sweet frisson, this trio of prized China ingredients takes the black tea tradition to heady new heights of flavour. A legendary tea, some say Golden Monkey King tea, one of the trios, was named after the monkeys who picked it. Others say the tea bestows the monkeys’ considerable strength and virility.

These six new flavours bring Roqberry’s tea range to a total of 23 varieties; eleven tea blends, eight infusions and four specialty tea legends. Available online at the company’s website, www.roqberry.com, prices for a box of 18 tea bags range from £6 to £7. Gift sleeve inclusive of a three-box selection begins at £18 (depending on the trio chosen to include).

Roqberry is a new brand of tea, specifically focused on foodies, tea and food pairings, and bringing big flavour to tea. With high quality ingredients, hand blended in the UK, Roqberry offers both unique flavoured blends as well as top quality artisan varieties. Flavours include fresh expressions of classic blends, such as smooth and sunny Citrus Grey, as well as extraordinary new fusions like savoury Sushi & Spice. The naturally caffeine free infusions range from spiced Turmeric Chai to floral Bloom Box. The specialty Tea Legends include artisan varieties like Jasmine Dragon Pearls that remain true to tradition.

For more information, visit: www.roqberry.com.

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